Frans Onolicious Aloha Cake Recipes

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ALOHA CAKE



Aloha Cake image

Found this recipe on the back of a McCormick Coconut Extract Box. This cake is so moist and everybody loves this cake. I have added shredded coconut on the top of the cake and it is marvelous! But I love coconut.

Provided by That Napa Chicken R

Categories     Dessert

Time 45m

Yield 24 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) package yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
4 teaspoons coconut extract, divided
1 (3 1/2 ounce) package vanilla instant pudding mix
2 cups milk
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Preheat oven to 350°F.
  • Prepare cake mix as directed on package, stirring 3 teaspoons of the extract into batter before baking.
  • Pour into greased and floured 13x9-inch baking pan.
  • Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan.
  • Prepare pudding mix as directed on package, stirring in remaining 1 teaspoon extract.
  • Spread pineapple and pudding over cake.
  • Frost with whipped topping.
  • Refrigerate 1 hour or until ready to serve.

ALOHA CAKE RECIPE - (4.3/5)



Aloha Cake Recipe - (4.3/5) image

Provided by á-9182

Number Of Ingredients 10

CAKE:
1 box Yellow Cake Mix, 18 Ounce Box
3/4 cups Vegetable Oil
3 whole Eggs
11 ounces, weight Can, Mandarin Oranges, With Juice
1/2 teaspoons Vanilla
FROSTING:
1 box (4-serving Size) Instant Coconut Pudding Mix
20 ounces, weight Can Crushed Pineapple With Juice
8 ounces, weight Carton Cool Whip

Steps:

  • Mix cake mix, oil, eggs, mandarin oranges and vanilla together in mixer. Beat a couple of minutes until well-blended. The oranges will break up into tiny bits during this process. Pour into a greased 9×13 pan and bake 30-35 minutes at 350F. (You may also bake in a jellyroll pan, 15 minutes at 350F.) It will be golden brown across the top and a toothpick will come out clean when done. Let cool completely before frosting. FROSTING: Beat the coconut pudding and pineapple together a couple of minutes until thick. Fold in the Cool Whip. Spread over the cooled cake and refrigerate. Serve cold.

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